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To Sowce A pike

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To sowce a Pike, Carpe, or Breame. DRaw your Fish, but scale it not: saue the Liuer and the refuse of it, slit the said refuse, and wash it. Then take a pottle of fayre water, a quart of white Wine, and a Fagot of sweet Hearbes: so soone as you see your wine boyle, throw in your Fish with the scales on, and when you see your Fish boyle, poure in a little Uinegar, and it will make your Fish crispe. Then take vp your Fish, and put it in a Tray. Then put into the liquour some whole Pepper, a little whole Ginger, and when it is boyled together well with a little Salt, and colde, put in your Fish into an earthen panne: when you serue it in, serue Gelly in Sawcers, with a little fine Ginger about the Sawcers sides, and Fennell on your Fish.


Other versions of this recipe:

A pyk in sauce (A Noble Boke off Cookry)

Recipes with similar titles:

To make sauce for A pyke (Gentyll manly Cokere (MS Pepys 1047))

To sowce a Pigge (A NEVV BOOKE of Cookerie)

To sowce a Pigge (The Good Housewife's Jewell)

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